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Lucy's Walnut Bread

Name: Lucy's Walnut Bread
Yield: 6 servings
Ingredients: 3 cupfuls Graham flour; 2 teaspoonfuls baking powder; 3 cupfuls white flour; 1 cupful molasses; 1 teaspoonful salt; 1 teaspoonful soda; 1 cupful walnut meats; 3 cupfuls milk

From The farm cook & rule book, 1923

Serves 6

Presented as published in 1923. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

Nutrition per serving

720Calories

22 gProtein

144 gCarbs

7 gFat

Full nutrition (34 nutrients)

Calories720 kcal

Protein22 g

Carbohydrates144 g

Fiber1.5 g

Sugars47 g

Total Fat6.6 g

Saturated Fat2.7 g

Monounsaturated Fat1.3 g

Polyunsaturated Fat0.8 g

Omega-30 g

Cholesterol29 mg

Sodium626 mg

Potassium1233 mg

Calcium376 mg

Iron10 mg

Magnesium186 mg

Phosphorus353 mg

Zinc2.5 mg

Copper0.5 mg

Manganese1.8 mg

Vitamin D1.2 mcg

Vitamin C0 mg

Vitamin A39 mcg

Vitamin E0.3 mg

Vitamin K0.2 mcg

Vitamin B60.6 mg

Vitamin B122 mcg

Thiamin (B1)1.2 mg

Riboflavin (B2)0.8 mg

Niacin (B3)10 mg

Folate210 mcg

Choline36 mg

Caffeine0 mg

Water148 g

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The farm cook & rule book (1923) by Nell Beaubien Nichols, page 14. The excerpt below is the record exactly as published.

Lucy's Walnut Bread 3 cupfuls Graham flour 2 teaspoonfuls baking powder 3 cupfuls white flour 1 cupful molasses 1 teaspoonful salt 1 teaspoonful soda 1 cupful walnut meats 3 cupfuls milk

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